Nawabi fare

Hyderabadi, Lucknawi, Kashmiri, Pakistani, Karachi-an, Bombay…. These are not the names of different places; these, are the names of special places. Places, from where the Nawabi fare, as I like to call it, has come into being. I am talking about the ever delightful, the delectable, the sumptuous – BIRYANI.

One visit to the India International Trade Fair (IITF 2006) made me buy sixteen, yes, sixteen packets of biryani masalas from the stall of my favourite brand Shan.They are available at IITF-2006, Pragati Maidan, Hall number 12, Pakistan pavillion area. Those who are in Delhi or would be visiting Delhi, anyday till 27th November, must try, Shan Biryani masalas. I bought enough supply to last a year. I am going back tomorrow to buy some more stuff from there…maybe the pickles this time… Coming back from the fair I heard two aunties calling me… beta… beta … Shan ka stall kahan pe hai... they were desperate to know the exact location… I obliged to tell them the directions till they were happy and satisfied.

Back to the Biryani…. I prefer the one dat is cooked in the traditional cauldron with the atta (wheat-dough) sealed onto its ends… And yes I love onions… loads and loads and loads of them in my Biryani… The Hyderabadi Biryani is the best I have tasted so far and if voted, I think, it will be the national Biryani of India.. Wotsay??Ah yes, I love only Veg Biryanis!!!

F.H: Aa weel…Asha! half of them r for my doll actually 🙂 and the rest have a shelf life of 3 yrs 🙂=====================================G.S.: hello! I plan to b a restauranter 😉 10 yrs down the line… mayb bit early… yeah y nt. A bloggers party!! Though I prefer wen mom cooks the briyani using those 🙂

hey crazy woman,what’s up? you are the new ‘masala chic’ on the block…i read the word biryani and i thouught thati gonna take your case BIg time nw since you wouldnt really know how the real biryani is actually cooked. i am shit taken aback. you do !!!very true about the handi and the atta seal. to add some more, long basmati (not the golden husk AP rice) is at the lowest level forming a thin layer. on top of this we lay the mutton and the masalas. and the third tier is of rice again cooked a bit more than the lowest layer. the idea is to cook the bulk rice in the aroma of the mutton. the best bet is to tie the khada masala in a piece of cloth and then just drop it in with the rice. you don’t get the khada masala in your mouth each time your folk dives into the heap.